First dinner after ease restrictions

Mekong share plate.

grilled scallop using fresh coconut, bacon oil and yuzu chilli oil. Spiced chicken satay: using house made chilli with peanut sauce. Grilled tumeric catfish: well combine between betel leaf and onion, lime zest and roasted peanuts. Seafood crepes: mungbean, coconut and chilli anchovy sauce and well combine with miso sauce with chilli for dipping.

Burmese King Prawns.

Caremelized onion with tamarind, balsamic with watercress salad with crumbed prawns.

Crab meat fried rice.

crab meat with chilli, onion cute widely so texture is nice, mushroom and shreded eggs so well combined and taste has sweet and sour.

chargrilled cambodian pork ribs.

traditional strong slaw and the pork ribs meat inside is not well combined ingredient so it gets strong smell of pork meat.. the ribs is soft and is not enough grilled.